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Ivan Ramen

Ivan Ramen
A Book

by Ivan Orkin

  • Publisher : Bloomsbury Publishing
  • Release : 2019-09-19
  • Pages : 212
  • ISBN : 1472975650
  • Language : En, Es, Fr & De
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In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity – a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

The Gaijin Cookbook

The Gaijin Cookbook
Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

by Ivan Orkin,Chris Ying

  • Publisher : Rux Martin/Houghton Mifflin Harcourt
  • Release : 2019
  • Pages : 256
  • ISBN : 1328954358
  • Language : En, Es, Fr & De
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Japanese cooking for the American home from Ivan Orkin, Chef's Table sensation and "ramen genius" (Food & Wine)

The Untold History of Ramen

The Untold History of Ramen
How Political Crisis in Japan Spawned a Global Food Craze

by George Solt

  • Publisher : Univ of California Press
  • Release : 2014-02-22
  • Pages : 222
  • ISBN : 0520282353
  • Language : En, Es, Fr & De
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A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.

Ramen Otaku

Ramen Otaku
Mastering Ramen at Home: A Cookbook

by Sarah Gavigan,Ann Volkwein

  • Publisher : Penguin
  • Release : 2018-11-13
  • Pages : 208
  • ISBN : 0735220077
  • Language : En, Es, Fr & De
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A guide to ramen for the home cook, from the chef behind the beloved shop Otaku Ramen. Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years. An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours. Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.

Let's Make Ramen!

Let's Make Ramen!
A Comic Book Cookbook

by Hugh Amano,Sarah Becan

  • Publisher : Ten Speed Press
  • Release : 2019-07-16
  • Pages : 192
  • ISBN : 0399582002
  • Language : En, Es, Fr & De
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A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

Travel & Leisure

Travel & Leisure
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2009
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food & Wine

Food & Wine
The Guide to Good Taste

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Saturday Review

Saturday Review
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1959
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Mission Chinese Food Cookbook

The Mission Chinese Food Cookbook
A Book

by Danny Bowien,Chris Ying

  • Publisher : HarperCollins
  • Release : 2015-11-10
  • Pages : 336
  • ISBN : 0062243438
  • Language : En, Es, Fr & De
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From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

The Wurst of Lucky Peach

The Wurst of Lucky Peach
A Treasury of Encased Meat: A Cookbook

by Chris Ying,the editors of Lucky Peach

  • Publisher : Clarkson Potter
  • Release : 2016-04-05
  • Pages : 240
  • ISBN : 0804187789
  • Language : En, Es, Fr & De
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The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.

Lucky Peach

Lucky Peach
A Book

by David Chang

  • Publisher : Unknown Publisher
  • Release : 2015-05-07
  • Pages : 172
  • ISBN : 9781941235058
  • Language : En, Es, Fr & De
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Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Lucky Peach

Lucky Peach
A Book

by David Chang

  • Publisher : Unknown Publisher
  • Release : 2014-11-01
  • Pages : 168
  • ISBN : 9781941235034
  • Language : En, Es, Fr & De
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A latest issue of a quarterly journal of culinary writing collects essays, art, photography and recipes by forefront and award-winning contributors in a volume that reflects a holiday theme. Original. 20,000 first printing.

Lucky Peach

Lucky Peach
The street food issue

by Chris Ying,Peter Meehan,David Chang

  • Publisher : Unknown Publisher
  • Release : 2014
  • Pages : 174
  • ISBN : 9781941235003
  • Language : En, Es, Fr & De
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Offers essays on the global street food scene, considering such topics as the world's greatest sausages, the history of the ice cream truck song, Copenhagen's youngest bakers, and the snackeries of St. Petersburg.

The "chosen Council" of Ivan IV

The 'chosen Council' of Ivan IV
A Book

by Antony N. Grobovskij

  • Publisher : Unknown Publisher
  • Release : 1969
  • Pages : 171
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Lucky Peach

Lucky Peach
A Book

by David Chang,Chris Ying,Peter Meehan

  • Publisher : Unknown Publisher
  • Release : 2016-05-10
  • Pages : 144
  • ISBN : 9781941235096
  • Language : En, Es, Fr & De
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Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Lucky Peach #19’s theme is Pho.

Appetite for Power

Appetite for Power
Eating, Drinking & Dealmaking in NYC: A Billions Guide

by Bahar Leventoglu

  • Publisher : Simon and Schuster
  • Release : 2021-09-07
  • Pages : 160
  • ISBN : 1510757309
  • Language : En, Es, Fr & De
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More than One Hundred Iconic New York City Dining Institutions From hole-in-the-walls to cozy neighborhood gems to Michelin-starred restaurants, the characters in the SHOWTIME® series Billions know how to eat well, as any fan of the beloved show can confirm. Creators Brian Koppelman and David Levien spectacularly display the city's vibrant food scene—but it's more than showing us how the one percent eats. It's about integrating food, which brings people together and is an integral part of our daily lives, into the storyline while honoring the quality, the diversity, and the legacy of culinary culture in New York City. It’s about the city staples that have been around for generations. It’s about the immigrants who brought their own food to New York and made it a part of city culture. It’s about the power joints where the movers and shakers of the city discuss the affairs of the day. It’s about the pizza slice or the candy bar that takes you back to your childhood. It’s about those who start at the bottom of the kitchen chain and ultimately open their own restaurant as well as about the old who pass the torch to future generations. It’s about the energy and the creativity in New York food industry that is setting the standards for the rest of the world. It’s about everyone who has contributed to making New York the dining capital of the world as it is today. This book presents the complete list of restaurants, bars, bakeries, bodegas, and more, featured in Billions. The listings include description and history of the chef and building, signature dishes, fun facts, and of course, tie-in to the show's storyline. Which characters are eating there? What is the occasion? What are they discussing? Features include: Empire Diner Yonah Schimmel’s Knish Bakery Sushi Nakazawa Peking Duck House Veselka The Spotted Pig Ivan Ramen Library Bar at the NoMad Hotel Emmy Squared Morgenstern's Ice Cream So many more!

The National Union Catalog, Pre-1956 Imprints

The National Union Catalog, Pre-1956 Imprints
A Cumulative Author List Representing Library of Congress Printed Cards and Titles Reported by Other American Libraries

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1968
  • Pages : 698
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bulletin

Bulletin
A Book

by Cincinnati (Ohio), Public Library

  • Publisher : Unknown Publisher
  • Release : 1890
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dun's Directory of Service Companies

Dun's Directory of Service Companies
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Washington Post Index

The Washington Post Index
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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